1 cup sour cream
1/2 cup oil
2 eggs, slightly beaten
1/2 cup cream style corn
1 medium onion, chopped
Bake in 40o degree oven for approximately 45 minutes to an hour until golden brown.
(** I used a 10" x 15" baking sheet and lowered temp to 375 degrees because we like this cornbread thin.)
We love to crumble this cornbread up in a bowl of homemade vegetable soup or chili. YUM!